Pork Schnitzel

1. Place pork chops between two pieces of plastic wrap. Using a meat mallet, pound each chop to about 1/4 inch thickness. 2. Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. 3. Dredge each pounded pork chop first in the seasoned flour, shaking off excess. Then dip in beaten egg, allowing any extra to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere. 4. Heat vegetable oil or butter in a large skillet over medium-high heat until shimmering. Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. 5. Fry for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain excess oil. Repeat with remaining schnitzels. Serve immediately with lemon wedges and fresh parsley, if desired.